Easy Wild Rice Pilaf with Mushrooms

This Wild Rice Pilaf with Mushrooms is a hearty, flavorful side dish that pairs beautifully with chicken, turkey, beef, or pork. Made with a blend of white and wild rice, sautéed mushrooms, and aromatic herbs, it’s the perfect addition to holiday meals like Thanksgiving and Christmas, but simple enough for weeknight dinners. Elegant, earthy, and comforting, this pilaf is a dish you’ll want on your table all year long.

Why You’ll Love This Recipe

• Hearty & Nutritious: Wild rice adds fiber and a nutty taste.
• Elegant Yet Easy: Perfect for holidays or weeknight meals.
• Versatile: Pairs with almost any protein.

Tips for Success

• Don’t rush the simmer — wild rice needs time to soften.
• Sauté mushrooms until golden to deepen flavor.
• Keep it warm in a covered dish if serving for holidays.

Serving Ideas

• With roast chicken or turkey at Thanksgiving.
• Alongside beef roast or pork tenderloin for Sunday dinner.
• Add to a vegetarian spread with roasted vegetables and salad.

FAQs

Q: Can I use all wild rice instead of a blend?
A: Yes, but it will take longer to cook (about 50–60 minutes).

Q: Can I make this vegetarian?
A: Absolutely — just use vegetable broth instead of chicken broth.

Q: Can I double the recipe?
A: Yes, but increase broth proportionally and use a larger pot.

Jana Rae

Easy Wild Rice Pilaf with Mushrooms

This Wild Rice Pilaf with Mushrooms is a hearty and flavorful side dish. Perfect for Thanksgiving, Christmas, or weeknight dinners, it’s earthy, comforting, and easy to make.

Print Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 cup wild rice blend wild + long grain white rice
• 2 ½ cups chicken or vegetable broth
• 1 Tbsp olive oil or butter
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 cup mushrooms sliced (white or cremini)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme or 1 tsp fresh thyme
• 2 Tbsp fresh parsley chopped (for garnish)

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Method

 

1. Cook rice: In a medium saucepan, bring broth to a boil. Add wild rice blend, reduce heat, cover, and simmer for 35–40 minutes until tender and liquid is absorbed.
2. Sauté veggies: While rice cooks, heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and mushrooms, cooking another 5–7 minutes until mushrooms are browned. Season with salt, pepper, and thyme.
3. Combine: Fluff rice with a fork. Stir in mushroom mixture until well combined.
4. Serve: Garnish with fresh parsley and serve warm.

Notes

• Swap broth with water if needed, but broth gives richer flavor.
• Add toasted almonds or pecans for extra crunch.
• Great for make-ahead: cook rice and mushroom mixture separately, then combine and reheat before serving.